Ingredients:
200g coarsely chopped dark chocolate
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons sweetener
1 teaspoon vanilla extract
Chocolate shavings or cocoa powder (for decoration)
An assortment of fresh fruits (e.g., kiwis, raspberries, blueberries, strawberries), thinly sliced
Instructions:
Prepare the Chocolate Ganache:
Place the coarsely chopped dark chocolate into a heatproof bowl.
In a saucepan, bring the heavy cream to a simmer over medium heat.
Pour the hot cream over the chopped chocolate and let it sit for one minute.
Gently whisk the mixture until the chocolate is fully melted and smooth.
Stir in the sweetener, vanilla extract, and unsalted butter until well combined. Allow the mixture to cool.
Whip the Cream:
In a separate bowl, whip the remaining heavy cream to soft peaks.
Gradually fold the whipped cream into the cooled chocolate ganache, ensuring a light and airy mousse.
Assemble the Pavé:
Line a loaf pan with plastic wrap, leaving an overhang on both sides.
Spread a layer of thinly sliced fruits evenly across the base of the pan.
Using a spatula, evenly spread half of the chocolate mousse over the fruit layer.
Add another layer of thinly sliced fruits on top of the mousse.
Spread the remaining chocolate mousse over the second fruit layer.
Cover the loaf pan with plastic wrap and refrigerate for at least four hours, or until firmly set.
Serve and Enjoy:
Once set, use the plastic wrap to carefully lift the pavé out of the pan.
Transfer the pavé to a serving dish and remove the plastic wrap.
Decorate with additional sliced fruits, chocolate shavings, or a dusting of cocoa powder for an elegant touch.
Slice the pavé with a sharp knife and serve.